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Almond Pound Cake

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This Almond Pound Cake has a silky smooth texture and buttery rich flavor. Create a sensation with Duncan Hines Classic White Cake Mix.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Servings: 12 slices
  • Difficulty: Super Simple
  • Rating:


  • 1 package Classic White Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tbsp. almond extract
  • ¾ cup sliced almonds
  • 2 Tbsp. confectioners' sugar

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 10" Bundt® or tube pan.
  2. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Stir in sliced almonds by hand. Pour into prepared pan.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean.
  4. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  5. Dust with sifted Confectioners’ sugar.

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slicing layers trick

slicing layers trick

When you need to "slice" a layer of cake in half to layer with filling, use dental floss. Encircle the layer of cake with a piece of floss long enough to go all away around the cake; make sure the floss is approximately in the middle around the side (where you want to divide it into two layers) then cross the ends of the floss and with one end in each hand gently pull on the floss until it has cut all the way through the layer.

Fat Free and no cholesterol

Fat Free and no cholesterol

Always use a product such as "Better'n Eggs/"Egg Beaters" etc in place of whole fresh eggs and substitute the oil/butter step with applesauce(the kind with no sugar added or nything else. Usually 1/3 cup of applesauce for a 1/3 cup of oil. You may have to experiment with the amount. For added leavening-try using 1/3 cup of egg product instead of 1/4 cup.

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